In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Stir occasionally, allowing the mixture to simmer for 6–8 minutes until the strawberries soften and create a syrupy consistency. Once softened, lightly mash the strawberries with a fork to release more juices, then remove from heat and set the sauce aside.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and a pinch of salt. In a separate bowl, mix the milk, large egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Allow the batter to rest for about 5 minutes.

In a small bowl, use a hand mixer to beat softened cream cheese, powdered sugar, vanilla extract, and a splash of milk together until the mixture is smooth and spreadable. Set this cheesecake filling aside.

Preheat a greased skillet or griddle over medium heat. Once hot, pour ¼ cup of pancake batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, about 2–3 minutes. Flip the pancakes and cook for an additional 2–3 minutes until golden brown. Remove them from the skillet and keep warm.

To assemble, stack two pancakes on a plate and spread a generous layer of cheesecake filling in between. Repeat this process to create beautiful layers, then finish with a spoonful of warm strawberry sauce over the top.